Healthy Mini Cocolate Chip Breakfast Cookies Plus, this fudge cake is so rich that you won’t want to eat a humungo slice. This recipe only has healthy fats (none of those artery-clogging trans fats), and some fat is needed for a healthy diet. (This version probably has fewer calories because raspberries aren’t as calorically-dense as bananas… but what’s a calorie-count anyway, if not an estimate?) See original fudge cake post for Nutritional Information. (If you freeze, be sure to thaw before eating.) This makes a very small serving (I used a mini springform for the slice in the photo), so if you want a regular-sized cake, make a bigger batch!! (Triple or quadruple for a normal-sized cake.) I just put it all in a Magic Bullet short cup and mash with a spoon. (If you wish, you can use a blender, but I never do. (I have not tried this recipe with coconut oil, and therefore I can’t vouch for the results if you make that substitution.) Mash until it’s completely smooth, like chocolate butter. Melt your coconut butter, then add the raspberries (I like to use frozen, thawed berries and melt them a little too) and other ingredients. Sweetener: I like 5g agave, but my testers like 1 1/2 to 2 tbsp (20-30g).4 tbsp coconut butter or Homemade Coconut Butter.I might like it even more than the original! Surprisingly-healthy, vegan, and sugar-free? Check check check. You’ve probably all seen it by now, because I can’t stop raving about how much I love it.
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